Caribbean-Style Grilled Steak with Apricot Salad
Rinse the steaks and pat dry. Place the steaks in a shallow dish, large enough to hold them in a single layer. In a small bowl, stir together 2 tablespoons chile oil with the ginger and half the lime juice and pour over the steaks. Cover and refrigerate 2 hours.
Rinse the apricots, cut in half, remove the pit and cut the apricots into wedges. Transfer to a bowl and mix with the rum and the remaining lime juice. Crush the allspice berries in a mortar, add to the apricot mixture and season with salt.
Heat the remaining chile oil in a skillet. Peel and finely dice the onion. and sauté in until tender. Rinse the chile peppers, halve lengthwise, remove seeds and cut into fine strips. Add to the onions along with the sugar and cook, stirring occasionally until golden brown.
Heat the grill or a grill pan to medium. Lift the steaks from marinade, season with salt and pepper and grill 1-3 minutes per side, depending upon the desired degree of doneness. Remove from the pan, let rest briefly, then serve with the onions and the apricot salad. Garnish with cilantro.